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Chilli and herb cajun cornbread

Ainsley Harriott from Ainsley's Meals in Minutes
Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container

Chilli and herb cajun cornbread

Method

1. Preheat the oven to 180C/gas 4. Melt the butter in a small pan or in the microwave and use 1 tablespoon to grease a 1.2 litre non-stick loaf tin. Set the remainder aside. Sift the flour, salt and baking powder into a bowl, then tip in the sugar, pepper and cornmeal and give it a good mix.

2. Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and remaining butter until you have achieved a smooth, thick batter. Fold in the chilli and herbs until just combined. Spoon the mixture into the prepared tin and bake for 40-45 minutes or until golden brown and an inserted skewer comes out clean.

3. Using a clean tea towel, carefully remove the loaf from the tin onto a wire rack, then leave to cool. Serve the loaf, warm or cold, sliced with butter.

Comments add a comment

Toastie 1 | Posted 29-Mar-08

I made this cornbread today and it was delicious!!! It was my first ever attempt at cornbread and I found it very easy. The smell that filled my kitchen when it was baking was deliciously savoury! The herbs really added a delicious dimension. I'll definately be making this many many more times!

Serves: 4-6

Prep: 15 min
Cook: 50 min

Ingredients
50g Butter, plus extra for serving
150g self-raising flour
1 tsp Salt
2 tsp Baking powder
1 tbsp caster sugar
1/2 tsp cracked black pepper
150g yellow cornmeal, (maizemeal)
2 Eggs, lightly beaten
300ml cultured buttermilk
1 red chilli, seeded and finely chopped
2 tbsp mixed fresh herbs, chopped, (such as flat-leaf parsley, chives and basil)